Martha Stewart Living, November 2008
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Yield
Serves 6
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Ingredients
- 1/2 cup red quinoa
- 1/2 cup white quinoa
- 1/2 cup semi-pearl farro
- 1/2 cup pearl barley
- 1/2 cup purple (black) barley
- 10 ounces red pearl onions
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 1/4 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup apple cider
- 3 tablespoons balsamic vinegar
- 1/2 cup feta cheese, crumbled (2 ounces)
- 1/3 cup fresh flat-leaf parsley, leaves only
- 1 tablespoon finely grated lemon zest
- 1 small Fuji apple, cored and thinly sliced
